8 c. ripe persimmon pulp
1 c. sugar
1 c. orange juice
Grated peel of 1 orange

Wash and cut up persimmons, discard seeds and core. Mash fruit and combine with sugar, orange juice and peel in a large saucepan. Cook over low heat, stirring frequently, until thick. Spoon into hot, clean, half-pint jars and seal. 6 half-pint jars.